Cook Spaghetti according to package directions. Reserve 1 cup of pasta water before draining.
In a large skillet, heat Olive Oil over medium-high heat. Add Chicken and cook until browned and cooked through, about 6-8 minutes. Season with Salt and Black Pepper. Remove from skillet and set aside.
Add Pancetta to the skillet and cook until crispy, about 5-7 minutes. Remove Pancetta and set aside, leaving rendered fat in the skillet.
In the same skillet, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant. Deglaze the pan with White Wine, scraping up any browned bits.
Pour in Heavy Cream and bring to a simmer. Reduce heat to low and stir in Parmesan Cheese and Nutmeg. Season with Black Pepper.
Add cooked Spaghetti, Chicken, and Pancetta to the sauce. Toss to coat, adding reserved pasta water as needed to create a creamy sauce.
